Not sure what you are calling a soft maple. There are dozens of varieties of Maple trees. The sugar maple generally has the highest sugar content but close behind are black maples and red maples. These three typically have sugar content exceeding 3.5%. Silver maples come in around 2-3%. Down at the bottom of the pack are Manitoba maple or Box elder which has sugar content of 1-1.5%. I suspect these might be what you are calling soft maple because they have weak branches that are susceptible to heavy wind damage. You can still tap them and make syrup but the ratios are going to be approaching 80:1!
2023 - 130 taps, 90L from 4,000L as of mid March
2021 - 84 taps, 50L from 2100L
2020 - 100 taps on buckets, 21L syrup from 2700L so far (FEB 26-Mar 13) and then the pandemic hit! End of our season!
2019 - 62 taps on buckets, 95L syrop from 3215L sap
2018 - 62 taps, collecting by hand, 90L syrop from 3200L sap
2017 - Lapierre Waterloo Small mini pro with 40 taps
2014 - 2016 40 taps making one or two batches on a 2x6 flat pan over an open arch as it would have been done in 1900